Trini Style Geera Chicken (Cumin Chicken)
This incredibly flavorful Trini style Geera Chicken features marinated chicken cooked in a rich, toasted spice paste of cumin (geera), curry, cinnamon, and clove. Serve it saucy over rice or sticky as a party appetizer!
Ingredients
For the Marinade:
- 1.5 lbs chicken thighs or legs bone in or boneless
- 2-3 tbsp green seasoning or herb blend - see notes
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp curry powder
- 1.5 tbsp ground cumin geera
For the Spice Paste & Cooking:
- 1 tbsp curry powder
- 1.5 tbsp ground cumin geera
- 1 tbsp garam masala
- ½ tsp ground cloves
- ½ tsp ground cinnamon
- 1 tsp cayenne pepper adjust to taste
- 3 cloves garlic minced
- 2-3 tbsp coconut oil or olive oil
- ¼ cup water
Instructions
- Marinate: Combine chicken with all marinade ingredients. Coat well, cover, and refrigerate for at least 1 hour (up to overnight).
- Make Paste: Mix 1 tbsp curry powder, 1.5 tbsp cumin, garam masala, cloves, cinnamon, and cayenne with a few tsp water to form a paste.
- Toast Paste: Heat oil in a large deep pan over medium heat. Cook garlic 1 min until fragrant. Add spice paste and cook, stirring, for 1-2 mins until thick.
- Cook Chicken: Add marinated chicken to the pan. Cook 3-4 mins, stirring, to sear and coat in spices.
- Simmer: Add ¼ cup water, bring to a boil, then reduce heat. Cover and simmer for 20-25 mins until chicken is tender.
- Final Cook: Uncover, stir in garam masala. Simmer 5-10 mins more until sauce reaches desired consistency (saucy for rice, dry for appetizers).
- Serve: Serve hot over rice or as finger food "cutters."
Notes
- Green Seasoning Substitute: Blend ½ cup cilantro, ¼ cup parsley, 1 garlic clove, 2 thyme sprigs, and 1 tbsp lime juice.
- Consistency: Simmer uncovered longer for a drier, sticky texture perfect for parties.
- Spice Level: Adjust cayenne pepper to control heat.